Shelly's Recipe

Rice and Albondiga (Meatball) Soup

Category: Soups

•2 tablespoons vegetable oil, divided
•1/2 small white onion, finely chopped
•2 tablespoons chopped fresh parsley
•Salt and freshly ground black pepper
•1/3 cup long-grain rice
•1 pound ground sirloin
•1 medium carrot, sliced
•1 serrano chile
•2 tablespoons tomato paste
•8 cups vegetable broth
•1 large Yukon Gold potato, peeled and diced
•2 small zucchini, diced

In a large heavy pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add parsley and cook for 1 minute. Season with salt and pepper. Let cool slightly.

Mix rice, ground beef, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Add sauteed onion mixture and mix. Using wet hands, shape into 20 meatballs, about 1 inch in diameter.

Add the remaining 1 tablespoon oil to the same pot and saute carrot and serrano for 5 minutes. Mix in tomato paste and vegetable broth, and bring to a boil. Add meatballs, potato and zucchini. Simmer over low heat for 30 minutes until the meatballs are cooked through.

Season soup with salt and pepper before serving.

Serves 6 to 8.